|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -0-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. Per PIC, the majority of those dishes are not in use. EHS recommended facility maintain dishes clean, even if not in use and/or remove any excess dishes. -CDI- PIC placed items at dishpit to be W/R/S. -1.5-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed marinara sauce, diced tomatoes, shredded mozzarella cheese, beef and turkey, all improperly labeled. Labels read 12/2-12/9, proper discard date should be 12/8. -CDI- EHS educated PIC on proper date marking system and PIC properly labeled items. **REPEAT** -3-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no labels on 2 containers in RIC. Per PIC, contents were flour and semolina. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean dishes stored on both “Wash” and “Sanitize” sides of 3-compartment sink. EHS educated PIC on storing all clean items in one location, “sanitize” side of 3-comp sink to prevent contamination of clean dishes. -0- |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation. -Pf- Observed no quarternary sanitizer available at 3-comp sink. When EHS asked PIC how items were being sanitized, PIC stated that she used a spray sanitizer on items. -CDI- EHS educated PIC on proper sanitizing methods per 4-703.11. Facility had bleach in housekeeping area. EHS educated PIC on how to create a bleach sanitizer solution and provided test strips. By the end of the inspection, PIC was able to find quarternary sanitizer for use. Ensure that quarternary sanitizer is maintained and available for use at all times. -0- |
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